Only six-ingredients in these high protein yogurt pancakes and thus they make a tasty breakfast staple! Yogurt pancakes have become a staple in our house because they’re allergy-friendly (gluten-free, grain-free, keto and paleo) but loaded with filling ingredients. Plus, they’re an easy make-ahead breakfast for busy mornings! Funnily enough, one of baby bear’s first foods was these Fluffy Almond Pancakes! She had just turned five months old and we were eating them for dinner one night (pancake Tuesday!) and she just reached over me, grabbed a handful, and shoved them right into her mouth! She’s been eating pancakes ever since and thus, there’s been a lot of pancake experiments! These yogurt pancakes have become a staple in our house and I hope they will in yours too! We love them because: I’m pretty picky about what I eat but I’m even pickier about what my kids eat! The only ingredient in traditional boxed pancakes is “bleached flour”. This provides little to no nutrients and is really just a filler. The second ingredient is sugar (enough said!). Since my girls need fuel before we head off in the morning, we try to focus on a more quality breakfast. There’s been a lot of trial, error, and fixing with the yogurt pancakes (see note at the end of the blog post) and what I’ve learned is that you can use different yogurts for the yogurt pancakes but it does alter the pancake recipe. We have always used a higher fat (2-4%) Greek Yogurt for the high protein yogurt pancakes and it worked beautifully. When I went dairy-free (learn how to cut dairy and not hate food) we had to make some swaps. I’ve used both coconut yogurt as well as Daiya Greek yogurt for these yogurt pancakes and both work. However, the consistency will be a bit different depending on what you choose. Traditional Greek Yogurt Works best and holds together the best. When it comes to using almond meal I always recommend the blanched version. Blanched almond meal has the skins removed and tends to blend better in recipes. I’ve found using ground or regular almond meal in the high protein yogurt pancakes leaves them a bit gritty. You’ll notice in the photos that the pancakes are pretty circular. And in the video, I use a mold. I am obsessed with these circular egg and pancake molds. Not only do they make the pancakes look better and more uniform but it helps to portion out the batter so everything cooks evenly too! They’re definitely one of my favorite kitchen tools. Not necessary but still freaking awesome. If ever there was a mom hack it would be having make-ahead breakfasts on hand (here’s our favorite make-ahead breakfast options). It makes busy mornings far easier! If you do try to freeze them, make sure you separate them with parchment paper to keep them from freezing together. And of course- let me know how they reheat! Tips:These pancakes fluff up quite a bit, so don’t make them too big! Note: all of these health-boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping! Combine dry ingredients in a large bowl. Whisk together the wet ingredients. Pour wet mixture into the dry and mix well. Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid (yes, I used a circle making apparatus for these as my daughter loves it!) Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes). Serve immediately topped with fruit, maple syrup or nut butter! Light, high protein yogurt pancakes perfect for a filling breakfast. Gluten-free. Note: these pancakes expand up quite a bit, so don't make them too big. Note: Know your pans! My large non stick makes them beautifully golden brown by my ceramic pan only cooks them nicely if left uncovered. Edit: Recipe updated Oct 2017 These yogurt pancakes are perfect for a tasty lazy weekend morning or a quick breakfast before school. They’re light but filling thanks to the protein and will keep you (and your kids!) fueled until your next snack. July 2018 Disclaimer: Mamas- I love these pancakes! Buuutttt this was also one of the first recipes I ever created/posted and truthfully, I was a goddamn idiot when it came to blogging (HA). I initially wrote a wrong ingredient swap (I confused it with another favorite, sigh) and then had a typo in the recipe (story of my life). I’m sorry! I so so appreciate all of you who have visited the site and tried the recipe- it should be good now! But like everyone else; I learned, revamped, and fixed- so my apologies to the initial people who gave it a try. This specific post was a very big *facepalm* because, well #life – I hope you all stick around though as I so much love having you here! Stay healthy xx High Protein Yogurt Pancakes (Gluten-free, Grain-free Keto, Paleo)
Why You’ll Love The High Protein Yogurt Pancakes
Why We Avoid Traditional Pancakes
The Yogurt You Choose Affects The High-Protein Yogurt Pancakes
Almond Meal: Blanched Or Ground
Pancake Molds
Freezing The High Protein Yogurt Pancakes
Ingredients For Yogurt Pancakes
Kitchen Tools You May Find Helpful
How To Make High Protein Yogurt Pancakes
Don’t Forget To Pin These Tasty Yogurt Pancakes
Grab Your Printable
High Protein Yogurt Pancakes
Ingredients
Instructions
Recipe Notes
Other Healthy Pancake Recipes You May Love
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 pancakes
Calories 146 kcal
Combine all ingredients in a bowl and whisk well.
Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid.
Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
Serve immediately topped with fruit, maple syrup or nut butter!
Nutrition Facts
High Protein Yogurt Pancakes
Amount Per Serving
Calories 146
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 49mg2%
Potassium 106mg3%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
These pancakes look good. I’m sure I will be trying them soon. Thanks!
Thanks! They definitely surprised me when I was making them and now I’m addicted!!
is there a way to retrieve the nutritional facts for these pancakes?
Hey Hey. I just entered it into my system and you’re looking at a breakdown of the following for the entire batch (three pancakes) 🙂 Hope it helps!
kcal- 341
Fats- 12g
Crbs- 22g
Sugars- 3g
Proteins-39g
Hi hi! I just made a few batches of these pancakes for meal prep this week and when inputting them into myfitnesspal app the macros came back severely different from what you have above. I followed the recipe 100% and used the same almond flour linked above, the almond flour ALONE is more than double what you have written. Am I doing or reading something wrong??? I feeel like I just wasted all these ingredients on food that doesn’t fit my macros 🙁 !!!
Hi Tiffany.
Not sure why the discrepancy. I used NB8 pro to input the values and the numbers above are what it’s still coming back as (screenshot attached). I apologize for the difference- I’m truly not sure why they would come up different. If you’re looking to scale back calories on them it is possible to cut the serving size?
Hey Tiffany,
I just thought I’d touch base and apologize again for the macro mishap. I’m in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My really do apologize again for the error, I was relying on that system to be accurate and obviously I’ve got some hunting to do for a different one.
HI Vero,
Shooting you a quick reply as it’s come to my attention that the system I used for the nutritional breakdown was wrong and the intake on these pancakes it much higher. I’m in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My apologies it truly wasn’t my goal to mess up macros!
Wow this pancakes looks amazing! And so healthy. Thank you for sharing.
No problem- enjoy it!
I’m allergic to nuts and can’t find oat flour. Can I grind up oatmeal to make my own oat flour?
Hey Robin- yes you can! I do it all the time. Spelt should work in these too but flavor might not be as awesome 🙂
My pancakes have the consistency of a cookie sort of. Any advice?
Hey Alaina, this is going to sound like to oddest question ever: what kind of cookie? A harder one (like dense) or squishy like? I haven’t made them in a while but they’re definitely not dense pancakes as the yogurt keeps them pretty squishy based.
It’s hard to explain but they feel like a baked cookie. Like not squishy but not hard either. Maybe firm I guess?
That totally makes sense so kind of like an under-baked cookie? Which is kind of what they are. Since the moistness of the yogurt and the out-do the amount of flour they have a super soft ish texture. If you’re looking for a more firm/dense one I would try boosting the amount of flour and/or reducing the yogurt to only a few tablespoons, I just realized also I didn’t write how many servings it makes but I believe three. Making them too big/small would change the texture also- does that help?
I just keep having issues with them being too floury I think. Like they’re just super dry. The next time I make some I could try to post a picture
Hrm, I haven’t had that issue with them- I find them more to be thin/crepe like. Let me remake them tomorrow morning and check it what might be going wrong! How do you find the batter- runny or thick? Wondering if maybe thinning it with some almond milk to prevent them being doughy. I’ll give them a shot tomorrow and experiment a bit to see if I can help figure out where it’s going wrong!
Alaina! I figured it out (yes I had to retrial them today- it was driving me insane). So this was completely my fault and first off.. sorry! Really and truly thanks for commenting and letting me know so I could fix it! The recipe has to be made with almond meal/flour and only almond. That’s what keeps them light/thin and a more moist batter because almond meal doesn’t absorb.
From my notes, I initially made them with oat flour but added almond milk which does work but creates a really dense pancake (I don’t mind this but not everyone’s favorite!). I’ve adjusted the recipe to remove the oat flour option- I think initially I wanted to give people the option in case they needed nut free but I didn’t include a side note about the change in pancake type so that’s a post for another day…
Anyways, again- thank you for trying the recipe and letting me know about the mix up! I really and truly appreciate all the back and forth!
Will this work in a waffle maker?
That’s a good question and I wish I had an answer for you! I’ve never actually used a waffle maker in my life lol but something tells me that this recipe is a bit to thin to use in one- i think it would only create a mess as it doesn’t rise very much…
These look delicious. I will have to try it with an alternative flour though because of allergies! Food allergies can really making healthy eating challenging sometimes. I’m eager to check out the rest of your recipes as I’m trying to get back to healthy, but delicious eating habits!
Ah yea, food allergies can get a bit sticky. Is it a nut allergy then? Don’t go with oat flour on these as it binds too much (just fyi). Perhaps chicknpea? Or posisbly buckwheat..
Wow those pancakes look delicious. Thanks for sharing this recipe. I will definitely try this soon. 🙂
They’re super tasty- enjoy and let me know what you think!
We also use a non-traditional pancake recipe. This seems like another good one to try. I also like your pictures displaying different toppings with which to enjoy them.
Thanks! We definitely fly through random pancakes. I adore these but almond meal ones are pretty close up there too!
These look amazing and I love the idea of putting jam on them!
They’re so tasty! By far one of my favorite pancakes!
I just made these and I am not a fan… they came out really dry and floury tasting. I used all of the ingredients above… followed the directions and I’m just not liking them. Sorry….
Don’t be sorry! I’m sorry to hear you didn’t enjoy them, we’ve never had them come out floury tasting. Out of curiosity, what brand of yogurt did you use? I always wonder how that would affect them though I’ve tried with PC greek, coconut yogurt and Daiya. Sorry to hear you didn’t enjoy them.
Mmm, these look and sound so delicious! Can’t wait to make them for my family!
They’re so addictive! Enjoy 😉
The calorie amount in these are insane…. the almond flour alone is over 600 cal 🙁
Hey Tina,
I just wanted to check in and let you know that I’ve redone the recipe. I’ve cut the fat calories in half and keep the protein content. Again I do truly apologize for the macro issues. Take care, Shelby 🙂
YUM! I’m sure these would go over well with my 5 guys! Thanks for the recipe!
Haha they’re tasty pancakes but light.. so make a few batches because they’re devour them! 😀
I love having baked goods that are so high protein. My body does best in the am with that beginning. Great option!
Mine too! It sets my body up for a good day- give em a try and let me know what you think 🙂
Made this today. Followed the recipe exactly. The batter was quite dry and definitely not pourable. Not sure why :/
That would be because of a typo on the first part of the recipe (versus the recipe card)- my apologies! It’s 1.5 tbs coconut flour (the top said more) which would thicken the batter as coconut flour absorbs. Sorry Melissa- thanks for letting me know!
Sorry I know this is an old recipe but I’m curious do they freeze if I made a large batch? Also can I just use whole eggs as opposed to egg whites? We have farm eggs and I don’t want to waste the yolk I also don’t want to spend money on egg whites when I have no shortage of real eggs. Thanks
No apologies! I love that you dropped by 🙂 I have frozen them and then heat them in a toaster oven. Definitely freeze them with parchment paper between though or you have to hack them with a knife lol As for eggs… try it! Eggs will bind it more so it may be a bit more dense. I would try using eggs and see how they turn out (though I can imagine they will be fine). My only tip would be you may have to add in a tablespoon of milk/almond milk to thin out the recipe slightly but that’s preference. If you do try it… let me know! I’m jealous on your lack of egg shortage, we go through an insane amount haha
@fitasamamabear are the nutritional facts above corrected? I’m really interested in trying your recipe, but after reading reviews, I’m not sure if the nutrition facts have been corrected. Let me know.
Hey Nani,
The nutritional facts are up-to-date 🙂 When I first posted the recipe they were calculated manually (the joy) and now there’s a plugin that does it all for us (win). One thing to note though is that breakdown is done per pancake for that recipe. So adjust your meal to meet your macros. Thanks for stopping by!
So 1 pancake is 146 calories? Or 3 pancakes is 146 calories?
That’s the amount for ONE pancake (how the card calculates it not me!). Most people tend to double the batch and eat two pancakes at a time/serving but it obviously depends on your preference/goals.
another gritty pancake recipe. I do not like the taste or texture of this recipe. You can hide these characteristics with fruit and sugar.
Sorry to hear you didn’t like the flavor, you can definitely add toppings to make the pancakes what you want. As for the texture, sometimes it will depend on which almond flour you used (flour versus meal, blanched versus unblanched). Personally, I opt for a very fine, blanched almond meal.